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William Curley

Molleaux au Chocolat

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Preparation info
  • Makes

    8-10

    cakes
    • Difficulty

      Easy

Appears in
Couture Chocolate
Couture Chocolate

By William Curley

Published 2011

  • About

This is a moist and tender chocolate cake, which is a dessert in its own right. It is also great served with fresh raspberries or cherries.

Ingredients

  • 85 g (3 oz/generous ½ cup) plain (all-purpose) flour, sifted
  • 3

Method

1 Preheat the oven to 180°C (350°F/ Gas 4). Line 8-10 of the holes in two silicone 6-hole muffin moulds with 12cm (5 inch) square of parchment paper.

2 Sift the flour and baking powder into a bowl. Melt the chocolate over a bain-marie (water bath) to 45°C (113°F). Put the butte

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